Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb friendly and only 166 calories per muffin.The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb) Thanks to coconut flour, making baked goods healthier has never been easier. Coconut flour has made these amazing banana muffins possible! They are super moist, fluffy and delicious. They can be easily made into a loaf, cake, pancakes, and even waffles. The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)This recipe is so simple and easy to make, that it’s become a staple in our home. To begin, simple combined the mashed bananas with almond butter (peanut butter also works really nice too!), butter (olive oil works too), eggs, and vanilla. Then add the dry ingredients. Bake and that’s all folks! Make sure to allow the muffins to cool before devouring!The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)

4.39 from 90 votes

Paleo Banana Bread Muffins (Gluten free, Low-Carb)

By: Layla
Light, moist and fluffy banana bread muffins are paleo, keto, gluten-free, low-carb friendly and only 200 calories per muffin.
Prep10 minutes
Cook15 minutes
Total25 minutes
Servings 12 muffins

Ingredients 

Instructions 

  • Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.

  • Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.

  • Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.

Notes

Recipe adapted from: Civilized Caveman Cooking

Nutrition

Serving: 1muffin, Calories: 166kcal, Carbohydrates: 14g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 37mg, Sodium: 147mg, Potassium: 256mg, Fiber: 4g, Sugar: 4g, Vitamin A: 182IU, Vitamin C: 3mg, Calcium: 64mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: banana, bread, gluten free, keto, lowcarb, muffins, paleo
like this recipe? Rate & Comment below!

The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)



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167 Comments

  1. Loved these, a lot of comments noted these were too wet, i just baked for an additional 15 minutes and they came out perfect. (Note: i used coconut flour and chunky pb)

  2. I love these muffins for a guilt free treat. I Added a couple tAblespoons of chia seeds and it tHickenEd them up and turned out less wet.

  3. Easy recIpe, good flavor, but i cant Give lore than 2 stArs when These are too wEt after bakikg 20 miNutes to stah togeTher. They doN’t even comE ljf kf the silicone lIners.

    I Used 4 tbs sOftened Butter And i did Use the coconut flour. I onkg used 3 baNaNas. I think the recipe needs less butter ans maybe More flour.

  4. Taste is great – just a little too “wet for my taste. could have been because i used almond flour and that doesn’t measure out the same , but overall great !

  5. YOU JUST CANNOT STRAIGHT ACROSS SUBSTITUTE ALMOND FLOUR FOR THE COCONUT FLOUR! hERE ARE RECOMMENDATIONS. “Can I use almond flour instead of coconut flour?
    You can use almond flour as a replacement for coconut flour, but you will have to adjust the whole recipe due to the extra absorbency of coconut flour.

    To replace coconut flour with almond flour in your keto recipe, follow these recommendations:

    Replace every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour.
    Decrease the amount of liquid in the recipe by using one less egg for every 1/4 cup of coconut flour that the recipe initially called for.
    By using these two recommendations, you will be able to convert most coconut flour recipes into almond flour recipes.”

  6. AmAzing! I made mini muffiNs and they turned out Perfect!

  7. Since someone said that it turned out too Wet, I used coconut flour + 1TaBlespoon, olive oil, 3 medium bananas, barneys almond butter(drier than most almond butters). Since the almond butter was so thick, i had to INCORPORATE it with the egg mixture using a blender on pulse mode. I baked them a liitle longer and they were Great. The large amount of CINNAMON is needed to prevent them from tasting bland, but it does mask a lot of thE banana flavor. Eojoyed them!

    1. I only had 2 bananas so I boiled 16 prunes in a little water. Then I blended just the stewed prunes into the batter. I only had white chocolate chips so I sprinkled a few on top before baking. Since the prunes made the batter darker, it made a nice contrast. I put parchment paper in a 13 by 9 pan and baked. It came out nice, spongy, not too wet, easy to cut and smother in butter. I also can’t tolerate nuts so I used sunflower butter.

  8. I wonder abut two cups of bananas. That may account for the sogginess. Also you indicated that almond flour could be used and so I used it instead of the coconut flour and that may have accounted for the very very moist muffin! Tasty, but hoping they will dry out.

    1. Did u compensate the measurement for changing flours, they dont measure the same

  9. HI made these for my husb and he loved them, they came out brown, was the mesSurement for CINNAMON right?

  10. Are you supposed to use both butter/olive oil and almond butter? or just choose one?

    1. You can use either butter or olive oil AND also use the almond butter.

  11. I don’t usually leave comments but this was such a winner, I simply couldn’t not comment! I always have an abundance of overripe bananas on hand and have tried several LOW-CARb recipes, always with
    Lacklustre results.

    This time was PERFECT!!! I made it with light tasting olive oil instead of butter but otherwise exactly as directed. Baked for 18 minutes and the muffins were PoSITIVELY DELIGHTFUL!!! Perfectly cooked through yet still MOist. Note to the folks who attempt to use almond flour instead of coconut flour, it will likely turn out mushy. COCOnut flour absorbs MUCH more moisture… almost 4 times as much. Stick with the coconut flour and you wont be disappointed! THAnks for the fabulous recipe! 🙂

    1. Thanks for the 5-star review, So happy to hear you enjoyed the recipe!

  12. A couple questions, after the fact, unfortunately. I took one look at these and wanted them! I added 1/2 cup pecans, and filled 16 tins so was doing the math to adjust. You say they are 165 calories in the article, but in nutritional content they are 210.you say they are carb friendly, but really? 15 net carbs is almost half whaT i eat in a day. Can you please explain your logic? Thank you.

    1. Hi Laura, I see how you may have been confused and I can clarify. Up to a few months ago, we were using a 3rd party macro calculator but switched over to our in-house nutritional calculator which is why the numbers have changed. The new calculator is more accurate and thus the 210 calorie count. I’ve updated the post to reflect the changes. As for the carbs, Many people consider 15 net carbs low-carb when it comes to muffins and baked goods!

      1. Do I have to use baking powder? All I have is baking soda

  13. I made it in a loaf and it was a huge fail. So wet and gross, not really even bread.

  14. These are my go to muffins. I use overripe (black and mushy) plantains when I don’t have bananas. I leave out the choco chips and press a whole walnut, a few dried cranberries and pumpkin seeds into the top of the muffins.

    I’m going to experiment with making savory muffins for use as dinner rolls by adding less ripe (less sweet) plantains, onion powder and rosemary, thyme etc. I think I can also tweak it a bit by adding a small piece of sausage or cheese to the center of each muffin…

  15. I made this with Peanut butTer and almoNd flour. I added Honey bc of comments saying it wasnt sWeet enough. It turned out dark brown not light in the Photos. Definitely takes heAlthy.

  16. SOoooo good. THe whole family enjoys them. I added a bit of stevia. THANKS again.

    1. Thanks for the review, I’m happy your family liked these muffins!! <3

  17. I made these exactly how the recipe was and are they suppose to be mushy?

  18. Thanks
    CAME out soo good!!
    i replaced choco chips with raisins.rest everything is same.:))

  19. Fabulous! So moist…oven time is longer to dry batter out a bit.. used 1/2 coconut flour 1/2 Almond flour & peanut butter… sweet enough but next time may add tsp stevia just to up sweet flavor a bit…

  20. Best and so yummy! Thankyou for sharing!!

  21. THESE WERE AMAZING. MY KIDS LOVED THEM AS WELL. I USED COCONUT OIL WITH ALMOND FLOUR AND THEY WEERE PERFECT!

  22. The first Successful recipe using coconut flour adter many failed attempts. I loVe that they’re lower carb and sugar free but don’t taste “healthy.”

  23. GIRL – from one food blogger to another – these are amazing!!! I was looking for a good healthy recipe for when we had family coming in and I didn’t have one of my own. I made these 3 times this weekend for the family because the first batch went so quickly. yum! WE will be making these on repeat for awhile. also – I should add i’m not crazy about muffins but i cannot stop eating these lol.
    Thank you for such a delicious and healthy recipe!

    1. Thanks! I’m so glad your family enjoyed the muffins! <3

  24. These look so delicious! I am wondering if there is anyway to reduce the amount of bananas and adding banana extract to give flavor while lowering the carb count? Not sure if it would work. Any advice?

  25. I make these muffins every 1-2 weeks. I dont cook breakfast so these are a great BREAKFAST Onthe go and Sweet treat. I also do t feel guilty eating them. They are so good!! Thanks for this recipe!!!

  26. OMG! These banana muffins are so delicious! You guys have to try the recipe!!!